Hi Folk. I finally jumped in to try making link sausage. I used Charcuterie's
"Fresh Garlic/wine Sausage" master recipe, but also watched this particular video a few times: EweTube
I used a KitchenAid "Artisan" mixer with KitchenAid's meat grinder attachment, plate with the large holes.
I couldn't find a 5-lb pork butt, so I got a 3-lb plus a 2-lb pkg of boneless short ribs (hmmm, I may have just figured out my problem). I cut the meat into 1x1" strips, coated with the spices, and popped them into the freezer for about half an hour.
The machine didn't bog down at all, but I wasn't getting what I considered a "grind", but rather a "pate". The first grind is in the frig now getting cold again (per the video) but when I disassembled the grinder I saw my problem: there was all kinds of sinew wrapped around the cutter blade, and stuck in the holes; it took me a long time to disassemble, clean, and its the kinda gross mess that could make a fella vegetarian (well, not quite).
My questions: Did I screw up by adding the short ribs? Did I screw up by assembling the thing incorrectly? Or is the KitchenAid grinder attachment just not that good? The motor never bogged, and I can't tell in the video which model grinder that guy's using, but I definitely wasn't getting the "grind" he was.
His technique pushes the ground meat through the grinder a second time, still with the Large-hole plate, but I think I'll skip that on this batch, the texture is probably already too fine (the Charcuterie recipe calls for only one pass, but through the Small-hole plate). Can't wait to try the "stuffing" later this afternoon!
One hint for anyone else trying this: some kind of a bottle brush sure would've been handy for cleaning out the housing; I've got long fingers but still had trouble reaching all the meat goobers.
Live fast, die young, and leave a well-marbled corpse.